Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of bilberry fruit vinegar drink

The technology of a kind of fruit vinegar drink and its production method is applied in the field of production of bilberry fruit vinegar drink to achieve the effects of preventing retinal peroxidation, enriching nutrition, and improving quality and taste

Inactive Publication Date: 2014-12-03
余芳
View PDF8 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fruit vinegar drink processed with bilberry has not yet been reported and the product is on the market.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of mulberry fruit vinegar beverage, adopts the following steps:

[0017] A. Juicing from raw materials: Select fresh mulberries, wash them with running water, and grind them into pulp with a beater to obtain mulberry pulp, which can be directly beaten to reduce the loss of nutrients in mulberries;

[0018] B. Ultra-high temperature sterilization: sterilize the mulberry pulp by an ultra-high temperature sterilizer, the feeding temperature is 110 °C, and the discharging temperature is 40 °C;

[0019] C, alcoholic fermentation: add 0.02kg of dry yeast to the 10kg sterilized mulberry pulp, activate for 10min, stir evenly, and ferment for 6 days;

[0020] D, acetic acid fermentation: get the slurry after 10kg alcohol fermentation, and adjust the alcohol content of the slurry to 7°, add 0.04kg acetic acid bacteria, control the temperature at 30°C, ferment for 10 days, stir 3 times a day in the fermentation process, pass Stirring can...

Embodiment 2

[0027] Embodiment 2: a kind of preparation method of mulberry fruit vinegar beverage, adopts the following steps:

[0028] A. Juicing from raw materials: select 15kg of fresh mulberries and 5kg of snake berries, clean them with running water, and grind them into pulp with a beater to obtain a mixed slurry, which can be directly beaten to reduce the loss of nutrients in mulberries and snake berries;

[0029] B. Ultra-high temperature sterilization: the mixed slurry is sterilized by an ultra-high temperature sterilizer, the feeding temperature is 115 °C, and the discharging temperature is 45 °C;

[0030] C. Alcohol fermentation: add 0.03kg of dry yeast to the sterilized mixed slurry, activate for 11min, stir evenly, and ferment for 5 days;

[0031] D, acetic acid fermentation: get the slurry after 10kg alcohol fermentation, and adjust the alcohol content of the slurry to 7.5°, add 0.05kg of acetic acid bacteria, control the temperature at 33°C, ferment for 9 days, stir 3 times a...

Embodiment 3

[0038] Embodiment 3: a kind of preparation method of mulberry fruit vinegar beverage, adopts the following steps:

[0039] A. Juicing from raw materials: Select 18kg of fresh mulberry and 2kg of nightshade, clean them with running water, and grind them into pulp with a beater to obtain a mixed slurry, which can be directly beaten to reduce the loss of nutrients from bilberry and nightshade;

[0040] B. Ultra-high temperature sterilization: the mixed slurry is sterilized by an ultra-high temperature sterilizer, the feeding temperature is 120 °C, and the discharging temperature is 50 °C;

[0041] C. Alcohol fermentation: add 0.04kg of dry yeast to the sterilized mixed slurry, activate for 12min, stir evenly, and ferment for 4 days;

[0042] D, acetic acid fermentation: get the slurry after 10kg alcohol fermentation, and adjust the alcohol content of the slurry to 8°, add 0.06kg of acetic acid bacteria, control the temperature at 35°C, ferment for 8 days, stir 4 times a day in th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of bilberry fruit vinegar drink, wherein the bilberry fruit vinegar drink is prepared by mixing the following components in parts by weight: 30-35 parts of bilberry fruit vinegar raw stock, 10-12 parts of xylitol, 3-5 parts of edible acid, 0.3-0.4 part of essence, 0.2-0.4 part of pectin, 0.08-0.1 part of potassium sorbate and the balance of water, totaling 100 parts. The preparation method of the bilberry fruit vinegar drink comprises the following steps: juicing the raw materials, carrying out ultrahigh-temperature sterilization, carrying out alcoholic fermentation, carrying out acetic fermentation, filtering and sterilizing. The fruit vinegar drink provided by the invention is rich in nutrition, sour and sweet, retains the active ingredients of bilberry, is stable in color via homogenization, prevents layering precipitation, has the health-care effects of preventing retina from peroxidation and maintaining the vision health, and is quite suitable for people with eye diseases such as shortsightedness, farsightedness and nyctalopia and people who stay up late.

Description

technical field [0001] The invention relates to a preparation method of a fruit vinegar beverage, in particular to a preparation method of a mulberry fruit vinegar beverage. Background technique [0002] Mountain mulberry is a perennial shrub. Chinese medicine believes that mulberry berries are sour and enter the liver, and black in color and enter the kidney meridian. They are nutritional supplements for the liver and kidneys. Modern research shows that bilberries contain more precious active ingredients than blueberries - anthocyanins. Anthocyanins are powerful antioxidants (the antioxidant capacity is about 50 times that of vitamin E), which can maintain normal cell connection, Stabilization of blood vessels, increase microvascular circulation, improve microvascular and venous flow. More than 15 kinds of anthocyanins have been found in the ripe purple-black berries of mulberry. The anthocyanin in mulberry can effectively inhibit the enzymes that damage eye cells, so mul...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/382A23L2/70A23L29/065A23L33/00A23V2002/00A23V2200/30A23V2250/022A23V2250/082A23V2250/21A23V2250/76A23V2300/26
Inventor 余芳
Owner 余芳
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com